from the kitchen of Jen Sommer, PCG nutritionist
Perfect for a light lunch or a side at dinner, this hearty salad packs a nutritional punch with antioxidant-rich beets and greens, as well as heart-healthy fats in the nuts and olive oil.
4 cups arugula or mixed greens
2 whole beets, peeled and cubed
½ cup walnuts or pecans
2 oz goat cheese
Toss beets in 1-2 tablespoons of olive oil. Roast at 400°F until tender, about 20-25 minutes.
Meanwhile, cook walnuts in a lightly oiled (or use cooking spray) skillet at medium-high heat for 3-5 minutes, stirring frequently.
Spread arugula evenly on four plates. Evenly divide all other ingredients on top of the arugula and top with a drizzle of olive oil and balsamic vinegar. Enjoy!
Want to know more about the power of beets? Check out this article on the subject and give our BeetElite crystalized drink powder a try!
Jen is a registered dietician, a certified specialist in sports
dietetics, a former NASM certified personal trainer, and a
self-appointed mountain girl. As a cyclist, skier, hiker, and runner
(among other things), she knows firsthand the importance of proper
nutrition and training. She offers nutrition coaching and consulting through Peaks Coaching Group. Find more great recipes, articles, and tips at Jen's blog, Mountain Girl Nutrition and Fitness.
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